Name: Chicken tomato mascarpone pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: olive oil; 1 large chicken breast butterflied and bashed out to an even thickness; 1 onion peeled and grated; 1 garlic clove crushed; small glass of white wine (optional); 250g ripe cherry tomatoes; 1 tbsp tomato purée; ½ tsp dried oregano; 3 tbsp mascarpone; 200g tortiglioni or other short pasta; 25g finely grated parmesan plus extra to serve; handful of torn basil

A bowl of tomato pasta with fresh basil on top

olive oil
1 large chicken breast
butterflied and bashed out to an even thickness
1 onion
peeled and grated
1 garlic clove
crushed
small glass of white wine
(optional)
250g ripe cherry tomatoes
1 tbsp tomato purée
½ tsp dried oregano
3 tbsp mascarpone
200g tortiglioni or other short pasta
25g finely grated parmesan
plus extra to serve
handful of torn basil

Method

step 1
Heat 2 tbsp of oil in a non-stick frying pan. Season the chicken on both sides, then fry for 3-4 mins on each side or until golden.
step 2
Remove the chicken from the pan then add the onion and garlic. Cook for 4-5 mins until the onion has softened then add the wine (if using) and simmer until reduced. Tip in the tomatoes, purée and oregano with a good splash of water, then simmer for 10 mins until the tomatoes have started to break down. Stir in the mascarpone.
step 3
Meanwhile, cook the pasta until al dente, then drain, reserving a cup of the cooking water.
step 4
Slice the chicken and return to the pan. Simmer for 2 mins then stir in the pasta, parmesan and basil with a few tablespoons of the cooking water. Spoon into warm bowls and serve with extra parmesan.